16 April 2006

Mimosa
Quail Mary

Smoked Salmon Platter
Chocolate Fondue with fresh strawberries, bananas

Whim of the Chef
Carrot Ginger Soup
Duck, Pecan, Orange and Goat Cheese Medallions nestled on Baby Spinach

Filet “Benedict” Style with Potato Clouds
Brioche French Toast served with Ham and Pineapple
Spiral Cut Glazed Ham with Potato Clouds & Green Beans
Seafood Cakes atop an English Muffin topped with Hollandaise
Roasted Leg of Lamb with a Rosemary & Garlic scented Beaujolais Sauce
Fillet of Salmon wrapped in Phyllo dough topped with an Orange Glaze and Almonds
Two Quail Breakfast: Scrambled Eggs, Applewood Smoked Bacon and Potato Clouds